Categories
recipe salad vegetable

1024 – Balsamic Tomatoes and Mozzarella Salad

Balsamic Tomatoes and Mozzarella Salad

Dressing:

1/2 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 garlic clove, minced
Salt and pepper, to taste

Salad:

1 pint cherry tomatoes, halved
8 ounces mozzarella, cubed Mixed baby greens

1. To make dressing, combine all ingredients in a jar with a lid, and shake until mixed well.
2. To assemble salad, toss tomatoes and mozzarella with 1/4 cup dressing. Serve atop mixed baby greens.
Yield: 4 servings

Italian Sausage and Cauliflower Rice Stuffed Peppers

4 multicolored bell peppers, tops cut off
and chopped, peppers hollowed and seeded
2 cups cauliflower rice
8 ounces ground Italian sausage
1/2 onion, chopped
1 garlic clove

1. Preheat oven to 350 degrees.
2. Wrap bell peppers in aluminum foil, and place in a baking dish. Bake for 15 minutes and remove from oven.
3. Meanwhile, in a large nonstick skillet over medium heat, cook sausage until brown. Drain and set aside.
4. Heat oil in skillet, and add chopped bell pepper tops, onion, and garlic. Cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and cauliflower rice and cook for additional 2 minutes. Return sausage to the skillet. Mix in the 1/2 of the tomato sauce and 1/2 of the Parmesan cheese, salt, and pepper. Spoon mixture into peppers and place them on a baking sheet. Top with remaining sauce and Parmesan cheese.
5. Cover and bake for 15 minutes at 350 degrees.
Yield: 4 servings

Marie Hegler
Clemson Cooperative Extension
www.facebook.com/FNHClemson
carol@clemson.edu

Peggy Denny 18-055 – Recipe #1024, Part 1

Peggy Denny 18-055 – Recipe #1024, Part 2

Categories
fall fruit recipe

847 – Sausage Cabbage Skillet, Roasted Sweet Potato Rounds

Sausage Cabbage Skillet

1 pound breakfast sausage
1 onion, sliced thin
1 small head cabbage, shredded
1 can crushed tomatoes
1/2 cup water
Salt and pepper to taste
Brown sausage and onion over medium heat in skillet. Pour off grease.
Add shredded cabbage and stir to mix well.
Add crushed tomatoes plus water.
Cover skillet and simmer until cabbage is tender crisp.
Add extra water if needed.
Season with salt and pepper to taste.
Serve over brown rice for a hearty, low cost meal.

Try this: substitute hamburger or diced smoked sausage for the breakfast sausage.

Roasted Sweet Potato Rounds

3 medium sweet potatoes
2 tablespoons oil
Salt to taste
Peel potatoes and slice into rounds approximately 1/2 inch thick.
Toss potatoes with oil to coat.

Place potatoes on foil-lined baking sheet and sprinkle lightly with salt, if desired.
Bake at 400°F approximately 25 minutes or until fork tender.
Like extra zip? Sprinkle your sweet potato with one of these:

Lemon or lime or orange juice
Pumpkin pie spice
Honey or maple syrup

Monster Mouths

Apples
Silvered almonds

Cut apples into quarters and remove cores.
Carefully cut a horizontal wedge from each quarter to create a mouth shape.
If not serving immediately, soak apple wedges in orange juice or pineapple juice to prevent browning.
Secure almond slivers inside the mouth by pushing nut into apple.
Serve mouths immediately as a kid-friendly treat to youngsters.
Try different teeth: sunflower seeds, or whole smoked almonds look (and taste) great!
Clemson University Cooperative Extension

clemson.edu/hgic
Rhonda Matthews
rhonda@clemson.edu

The Peggy Denny Show – Recipe # 847 Pt 1

The Peggy Denny Show – Recipe # 847 Pt 2

Categories
chicken recipe soup vegetable

846 – Chef Bill McClellan’s Chicken Gumbo

Chef Bill McClellan’s Chicken Gumbo

Gluten Free
Orka 3 cups
Olive Oil 1/4 cup
Green Pepper 1 1/2 cups
Red Pepper 1 1/2 cups
Celery 1 cup
Garlic chopped 2 Tablespoon
Tomato ( whole ) 3 cups
Diced chicken breast 4 pounds
Andouille Sausage 3 pounds
Chicken Base 1/2 cup
Water 3 quarts
Gumbo File. 2 TB
Cayenne Pepper 2 tbs
Black Pepper 2 TB
Corn Starch (slurry) for thickened. 1/4 cup
Method

1. In a heavy bottom pot, add a 1/4 cup of olive oil then add Orka sauté on medium heat until it is no slime
2. Add all the vegetable and seasoning. Let them cook until they are crunchy to the bite. Add the raw diced chicken to the vegetables let it cook until the chicken is half done.
3. Add the andouille sausage then add the stock and Tomato ( squeeze the whole tomatoes until they fall apart)
4. Bring it to a simmer then with a large spoon skim the fat off the top the add the corn starch slurry to thicken to desire.

Chef Bill McClellan

The Peggy Denny Show – Recipe # 846 Pt 1

The Peggy Denny Show – Recipe # 846 Pt 2

Categories
pasta recipe salad turkey vegetable

833 – Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

Bowtie Pasta with Turkey Sausage, Peas and Mushrooms

1 pound ground Italian turkey sausage, removed from casing
1 (8-ounce) package baby portabella mushrooms, sliced
8 ounces frozen peas, defrosted slightly
1 (12-ounce) package dried bowtie pasta
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup extra virgin olive oil
Salt and pepper, to taste

1. In a large pot, bring 6 quarts of lightly salted water to a boil.
2. In a large sauté pan over medium heat, brown turkey sausage.

Remove meat from pan, drain, and set aside.
Add mushrooms (with a drizzle of olive oil if needed) and season with salt and pepper.
Sauté until all the liquid from the mushrooms has evaporated, about 5 minutes.
Add peas and sauté for 3 minutes.
Return the meat to the pan and cook for another 2 minutes.
Remove from heat and set aside.

3. Meanwhile, when the pot of water has come to a boil, add pasta and cook until al dente,
about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture.
Turn off the heat and stir to combine.
4. Add grated cheese, and drizzle with olive oil.
Stir well and serve.
Yield: 6 servings

Mixed Green Salad with Fruit and Citrus Vinaigrette

Salad:

6 ounces mixed salad greens
2 oranges, peeled, sectioned and juiced (set aside)
1 cup sliced strawberries

Dressing:

2 tablespoons fresh orange juice
2 tablespoons red wine vinegar
2 teaspoons extra-virgin olive oil
2 teaspoons Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. To prepare salad, place greens, orange sections, and strawberry slices in a large serving bowl.
2. To prepare dressing, combine orange juice and next 6 ingredients (through pepper) in a small bowl, stirring well with a whisk.
Set aside.
Drizzle dressing overtop salad and toss to coat.
Yield: 6 servings

Gorgonzola and Pecan-Coated Grapes

3/4 cup finely chopped pecans
2 ounces crumbled Gorgonzola cheese
2 ounces low-fat cream cheese
18-20 seedless red grapes

1. Preheat oven 325°. On a baking sheet, spread out chopped pecans and bake for 5 minutes. Remove and cool.
2. Using a wooden spoon (or electric mixer), cream together the Gorgonzola and cream cheeses.

Place a teaspoon of the cheese mixture in the palm of your hand; imbed one grape in the mixture, shaping the mixture around the grape to coat.

Then roll the covered grapes in the finely chopped pecans.
Place on a serving tray and chill for 30 minutes until coating is firm.
Marie Hegler

Food Safety & Nutrition Agent at Clemson University
carol@clemson.edu

The Peggy Denny Show – Recipe # 833 Pt 1

The Peggy Denny Show – Recipe # 833 Pt 2

Categories
beef dinner holiday recipe

827 – Big Dave’s Holiday Casserole

1 lb. Ground chuck
1/2 lb. spicy sausage

Add sausage and ground chuck to skillet and brown.
Cut up bell peppers, onions, & tomatoes and add to mixture.
Add seasoning (garlic, lemon pepper & Cajun seasoning) to taste.
Place biscuits in oven to brown.
Cut up red skin potatoes and boil to tenderness.
Place potatoes in bottom of pan and pour sausage and beef mixture over and add biscuits to the top. Bake.

Chef Dave

The Peggy Denny Show – Recipe # 827: Big Dave’s Holiday Casserole

Categories
chicken recipe

738 – Ice Box Jambalaya

4 tablespoons of vegetable oil
1/2 cup bacon cooked and crumbled
1/2 cup cooked breakfast sausage sliced or crumbled
1/2 cup cooked chicken meat (pulled or diced)
1/2 cup of kielbasa smoked sausage sliced
1/2 cup of bell peppers diced
1/2 cup of onions
1 cup of simply southern sides okra and tomatoes
2 cups of cooked rice
2 tablespoons of garlic powder
1 tablespoon of black pepper
1 tablespoon of cayenne (optional)
salt (season salt) to taste

In a large skillet or pot heat vegetable oil. Add the bell peppers and onions (cook for 2-3 minutes). Pour in leftover cooked meats (stir often). Add cooked rice (stir often). Pour in Simply Southern Sides okra and tomatoes (stir often). Add garlic powder, black pepper, cayenne pepper. Add salt to taste.